"Roy" > wrote in message
...
> On Wednesday, December 18, 2013 11:46:36 AM UTC-7, Wayne Boatwright wrote:
>> I make a pretty tasty old-fashioned meatloaf, if I do say so myself.
>>
>> However, it invariably wants to fall apart when I slice it, and I can't
>>
>> figure out what I'm doing wrong. (Years ago when I made meatloaf this
>>
>> usually didn't happen.)
>>
>>
>>
>> I have tried varying the amount of bread or cracker crumbs, the number
>>
>> of eggs and other additions, etc., but to no avail.
>>
>>
>>
>> Any ideas as to what's wrong with this?
>>
>>
>>
>> This is the basic meatloaf I always start with:
>>
>>
>>
>> 1 Egg
>>
>> 1/3 Cup Chili Sauce
>>
>> 1 Teaspoon Worcestershire Sauce
>>
>> 1/2 Teaspoon Dry Mustard
>>
>> 1/2 Teaspon Salt
>>
>> 1/2 Teaspoon Black Pepper
>>
>> 1/4 Teaspoon Garlic Powder
>>
>> 1 Pound Ground Beef (or 2/3 beef and 1/3 pork)
>>
>> 1/3 Cup Chopped Onion
>>
>> 1/4 Cup Chopped Green Pepper
>>
>> 13 Saltine Crackers, finely crushed
>>
>> 1 Tablespoon Chili Sauce
>>
>>
>>
>> Preheat oven to 350� F.
>>
>> Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard,
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>> salt, black pepper, and garlic powder. Set aside.
>>
>>
>>
>> Crumble ground beef into large mixing bowl.
>>
>>
>>
>> Add chopped onion, chopped green pepper, and crushed crackers.
>>
>>
>>
>> Toss meat mixture together with two forks until all ingredients are
>>
>> well distributed.
>>
>>
>>
>> Add reserved egg mixture and mix thoroughly with hands.
>>
>>
>>
>> Shape into an oval loaf and place in baking dish.
>>
>>
>>
>> Smooth top and spread 1 tablespoon chili sauce evenly over surface.
>>
>>
>>
>> Bake in lower third of oven for 1 hour, 15 minutes, or until nicely
>>
>> brown and juices run clear.
>>
>>
>>
>> Remove from oven and cover with aluminum foil. Allow to stand 15
>>
>> minutes before slicing.
>>
>> Wayne Boatwright
>
>
> May I suggest that you try a teaspoon or two of potato starch to
> your mix.
>
> One thing that people don't know is that the extra lean meat that
> they are using most likely has had additional moisture added in the
> form of ice-cubes. Not legal BUT nevertheless practiced by meat
> cutters the world over. It gives a nice red 'bloom' to the meat.
> I use regular grind ground beef with my meat loaf...the fat is a
> better binder with the other ingredients and also adds flavor.

I agree about the fat.

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